Amazing Cookie

Black & White Cookies

The cookie that really shouldn’t be called a cookie. It’s more cake-like than cookie, but is still a handheld sweet that has been around for a very long time. The cookies are sold at nearly every bakery or deli in New York City where they originated. The giant cookies started popping up in bakery cases as a way to use up leftover cake batter, which is why they have such a cakey texture. Whether you love chocolate or vanilla this is the cookie for you. Using a dutch process cocoa makes a richer, darker tasting chocolate frosting. You can opt for regular cocoa if you prefer.

INGREDIENTS FOR THE COOKIES

2 3/4 c. all-purpose flour

1 tsp. kosher salt

1 tsp. baking powder

1/2 tsp. baking soda

3/4 c. (1 1/2) sticks butter, softened

1 1/2 c. granulated sugar

Zest of 1/2 lemon

2 large eggs

2 tsp. pure vanilla extract

1/2 tsp. almond extract

1/3 c. sour cream

1/4 c. milk

DIRECTIONS

Preheat oven to 375° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, sugar, and lemon zest together until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.

Add dry ingredients to butter mixture and beat until just combined. Add sour cream and milk and beat until just combined.

Using a large cookie scoop (about ¼ cup) scoop dough onto prepared baking sheets, about 3” apart.

Bake until edges are golden and tops are just set, 12 to 15 minutes. Place cookies on a wire cooling rack to let cool completely.

Meanwhile, make frosting: In a large bowl, combine powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time until a spreadable consistency is reached. A thicker icing is better than a thin icing for this cookie.

Place about half of the icing into another bowl. Add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water 1 teaspoon at a time until a spreadable consistency is reached.

Flip cookie over to the flat side and using an offset spatula, spread vanilla icing on one side of each cookie. Let set until hardened, about 15 minutes.

Spread chocolate icing on the other half of each cookie and let set until hardened, about 15 minutes, before serving.

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